Thursday, June 14, 2007

Spaghetti with lemons, prosciutto and rocket leaves.

400gr good quality thin pasta or spaghettini
1/4 cup of fresh lemon juice
1/4 cup of olive oil 2 small fresh red chillies, seeded and well chopped
10 slices prosciutto cut into strips

1 tablespoon of grated lemon zest
250gr rocket leaves, cleaned and shredded

Dressing: Blend in a bowl lemon juice, chilli, olive oil, salt and pepper.
In another bowl mix prosciutto, zest of lemon and rocket leaves. Cook the pasta, drain and add to prosciutto mixture. Pour the dressing over and enjoy your spaghetti with lemon .

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Sunday, June 03, 2007

Baked raspberry meringue

This sweet delight is very easy to make and really enjoy to eat. I bake them in turbo oven with vent, but if you don't have the vent in your oven so after turning off the oven leave meringues in for cooling.

ingredients (10 servings)

  • 2 egg whites important at room temperature
  • 75 gr sugar
  • 30 gr demerara sugar (light brown cane sugar)
  • 120 gr frozen raspberries, not defrost them
Use clean mixing bowl without any fan in it. Whisk egg whites at medium speed for about 2 minutes until frothy. Increase speed to medium high and gradually add sugar. First use the white sugar and then the demerara sugar. Whisk for 5 minutes till firm and stands up in peaks.
Separate the frozen raspberries and add gradually to eggs.
Putt on a baking sheet silicon or baking paper. Shape 10 large cookies. Bake for an 1.5 hour at very low heat (125 C) in preheated turbo oven with vent. Turn off the heat but not the vent and cool for about an hour. Move the raspberry meringue to a closed tin. Serve immediately or frozen( if frozen , serve without defrosting).

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